Wild rice and spring pulse salad

Looking for salads that will actually fill you up? This hearty rice salad may only be 370 cals but it will definitely hit the spot. Topped with a crunchy pistachio and orange dressing, this salad will soon be a firm favouriteServes: 4Prep time: 10 minsCooking time: 25 minsTotal time: 35 minsSkill level: Easy peasyCosts: Cheap as chips

Ingredients

300g mixed brown basmati and wild rice

100g broad beans, fresh or frozen

100g baby sugar-snap peas, halved lengthways

4-6 spring onions, trimmed and finely chopped

Grated zest and juice of 1 large orange

45g pistachios, toasted

About 60g wild rocket or baby spinach leaves

Salt and ground black pepper

Method

Rinse the rice, put in a pan and add enough water to cover the rice by 2.5cm (1in). Bring to the boil, cover and simmer for 20 mins. Add the beans and peas and cook for another few mins, until tender. Drain well, tip into a large serving bowl.

Add the spring onions, orange zest and juice. Leave to cool.

Just before serving, stir in the nuts, leaves and seasoning.

Nutritional information per portion

fat5.5gsaturates0.5gcalories370(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.